Swedish Meatball Recipe

5 from 22 votes

Swedish Meatball Recipe

Our easy Swedish Meatball Recipe is made with beef and pork meatballs and a rich, sour cream gravy, perfect over noodles or mashed potatoes.

Prep Time10

Cook Time50

Total Time1

Course: Main Course

Cuisine: Swedish

Servings:

Author: Kristyn Merkley

Ingredients

Meatballs

½ pound ground pork
½ pound ground beef
½ cup bread crumbs
¾-1 cup milk
1 egg
2 tablespoon onion powder
1 teaspoon salt
¼ teaspoon white pepper

Gravy

3 tablespoon all purpose flour, as needed
2 tablespoons butter
2 cups beef broth, as needed
2 teaspoons Worcestershire sauce
1 teaspoon dried parsley
4 ounces (or ½ cup) sour cream

Instructions

Meatballs Instructions

Preheat oven to 350°F. Line a baking sheet (or jelly roll pan) with tin foil and set aside.
In a large bowl, soak bread crumbs in milk. Mix in remaining ingredients and stir to combine. Shape mixture into small balls, about 2" wide.
Place on a jelly roll pan and bake for 45-50 minutes, tossing a few times during baking.

Gravy Instructions

Pour drippings from the pan into a saucepan or 2 tablespoons butter. Over medium heat, whisk the flour into the pan until smooth and browned.
Gradually whisk in the broth, worcestershire sauce and parsley and bring to a simmer, whisking constantly until thick, about 4-5 minutes.
Just before serving, whisk in your sour cream. Season with salt and pepper to taste. Add meatballs and serve.

Video

Notes

Recipe Tips.

Cover your hands with olive oil to prevent the meat from sticking when rolling. Do not roll them too firmly, or they can turn out tough.
For the most tender meatballs: soak the bread crumbs fully, and do not overmix the meat mixture.
Turn meatballs during baking for even browning.
Whisk constantly when making gravy to prevent lumps.We prefer to serve our meatballs over egg noodles, but we also love pairing them with mashed potatoes or rice.

Make ahead of time. Save time on the day of your big holiday dinner! Store unbaked meatballs in an airtight container in the fridge for up to one day ahead of time. Just pop them into the oven the next day.

FREEZE the meatballs baked or unbaked and store them in a freezer bag. They can stay in the freezer for up to 3 months. Thaw and bake! The Swedish meatball sauce is best when made fresh, so just prepare the sauce right before serving the meatballs.

Nutrition